Crock Pot Chicken Madras Food

SLOW COOKED MADRAS CHICKEN CURRY (CROCK POT)

Steps:

• Lightly spray the interior of your crock pot with a light coating of cooking spray for easier clean up later.
• Cover the bottom of pot with the onions, garlic and jalapeños. Top with the chicken breasts. (Please make sure the onions are finely chopped as the desired result is to have them melt into the sauce.).
• Combine the curry powder, chutney, tomato paste and ginger together and pour over the chicken.
• Place the apples on top.
• Cook for 4-5 hours on high until the chicken is cooked and tender but not falling apart. Mix the sauce together so that all elements are blended. If you want a thicker sauce, remove the chicken from the crock pot and stir in a teaspoon or two of cornstarch and cook until the sauce is glossy.

CROCK POT CHICKEN MADRAS

Steps:

• Place the sliced onions and apples on the bottom of the crock pot.
• Sprinkle half the seasonings on top of the onions and apples.
• Add the chicken pieces and finally sprinkle the remaining seasonings on top of the chicken.
• Cook on low for 7-8 hours.

CHICKEN MADRAS

Steps:

• Heat oil on medium heat in a wok or large heavy-based saucepan and fry diced onions with the curry leaves until onions are golden (5-7 min).
• Turn up the heat to medium-high, add chicken and stir to seal all sides (1 min).
• Add fenugreek, fennel, ginger, ground coriander, garlic, chilli and turmeric, stir and fry for a minute.
• Add tomato puree and lemon juice and stir.
• Lower heat to simmer and cook for 8-10 mins (until chicken cooked) then add half the coriander.
• Serve with more coriander.

INDIAN CHICKEN KORMA IN THE SLOW COOKER

Steps:

• Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
• Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
• Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
• Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.

SLOW COOKED CHICKEN CURRY

Steps:

• In a large bowl or plastic bag combine flour, curry powder, cumin, and salt. Add chicken cubes in three parts and shake to coat.
• Combine potatoes, carrots, apple, onion, garlic, jalapeno peppers, ginger, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
• Cover slow cooker and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
• To make faux coconut milk combine cornstarch and 3 tablespoon of evaporated milk in a small sauce pan over medium heat. Whisk to mix, removing all lumps. Add remaining milk and cook just until milk thickens slightly. Remove from heat and add extract.
• About 15 minutes before serving, turn slow-cooker to high setting if not already there. Stir faux coconut milk into chicken mixture. Recover cook for 15 minutes more.
• Serve over hot cooked rice. Sprinkle with nuts and raisins if desired.

KEITH'S HEALTHY CROCK POT CHICKEN MADRAS

Steps:

• Preheat crock pot to 'high' setting.
• Dice the chicken breasts into medium sized chunks. Put into a bowl with about 60g of the madras curry paste and coat the chunks with the paste. leave to sit while completing the steps below;.
• Chop the Onions and Mushrooms and gently fry for around 5-10 mins in a little Olive oil to soften them up, then add them to the crockpot.
• Add the passata to the crockpot along with the remaining 40g of curry paste and stir to mix.
• Add the spinach (i tend to use frozen chopped leaf spinach so just drop the frozen chunks into the mix and stir them in later) and mix.
• In a dry frying pan over a high heat, seal the chicken breast chunks. For that 'faux' tandoor effect let the paste carbonise on the chunks a bit before decanting into the crock pot.
• Add salt to taste (about 1tsp should be enough).
• Cook on 'high' setting for about 3-4 hours (crockpots vary according to model and manufacturer so use your own judgement on this).